Archives

Instagram

Contact Us

September Recipe – Sablefish with Sweet Corn Broth

I learned something new the other day – you can make a delicious broth from corn husks. I eat a lot of corn in the summer and early fall as I am lucky enough to travel the Fraser Valley most weekends. I stop at the Yellow Barn in Chilliwack to buy their farm grown jubilee corn. Peaches and cream is a very popular variety, but I think that jubilee has much better flavour.

Sablefish is a real luxury fish – local and sustainable too! This dish would work well with most white fish and is very good with salmon. Try a few snipped fresh herbs in the broth such as tarragon, chives, thyme. Mint is lovely with salmon. Executive Chef Margaret Chisholm

Sauté shallots in butter for 2-3 minutes over low heat. Add corn and sauté for 3-4 minutes. Add corn husk broth or water and bring to a simmer for 5 minutes. Then pour into a blender and purée thoroughly. Strain through a sieve. Season to taste with salt and pepper.

In a small sauce pot, bring vegetable stock to a simmer. In a separate pot, sauté onions in olive oil until sweet and translucent. Season with salt and pepper.

Add rice and sauté 2-3 minutes over medium heat. Add wine and reduce 80%. Begin to add additions of hot stock to the rice, stirring constantly until rice is a little past al dente. Fold in cheese, herbs and lemon. Season to taste.